Step 1: Clean the crucian carp bought from the market, and remember to remove the black film from the fish belly. Generally speaking, when buying crucian carp, the boss will help with the crucian carp, and we just need to clean it when we take it home. But be sure to remove the black film from the fish belly, which is especially fishy. If it is not removed, the braised crucian carp will be very fishy. When many people make braised crucian carp, the first step is wrong, because the black film has not been removed, which leads to the fishy smell of braised crucian carp made by themselves.

Step 2: Prepare seasonings, including onion, ginger, garlic, pepper, salt, sugar, soy sauce, cooking wine, soy sauce, etc.

Step 3: Drain the water after the crucian carp is cleaned, and use kitchen paper to absorb the water on the surface of the crucian carp. After that, first wipe the surface of the pot with ginger slices, then add a proper amount of cooking oil, put the crucian carp into the pot and fry it slowly over medium heat until both sides are golden yellow.

Tip: Before frying crucian carp, wipe the pot surface with ginger slices, so that it is not easy to break the skin when frying crucian carp, and the crucian carp made is beautiful and delicious. This is the first skill to master when cooking braised crucian carp.

Step 4: After the crucian carp is fried until golden on both sides, add appropriate amount of seasonings such as boiling water, soy sauce, sugar, pepper, cooking wine, etc., and open the fire to collect juice for the crucian carp to eat.

Tip: When cooking braised crucian carp, you must add cooking wine and ginger to remove the fishy smell of crucian carp. Cooked crucian carp tastes delicious and has no fishy smell. This is the second trick to remember when cooking braised crucian carp.

Step 5: After collecting the juice, sprinkle a proper amount of leek on the crucian carp, and add a proper amount of salt and monosodium glutamate to taste before cooking, and a delicious braised crucian carp will be ready.